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Banana Bread “Ice Cream” Sandwiches Recipe
by Trina
Easy summer recipe for a paleo, gluten-free and non-dairy "ice cream" sandwich featuring banana bread rounds and a vanilla-cinnamon "ice cream" made with coconut milk
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Course
Dessert
Cuisine
American
Servings
8
ice cream sandwiches
Equipment
Ice cream maker
Whoopie Pie Pan
Ingredients
*Vanilla-Cinnamon "Ice Cream" Ingredients*
2
cans of full-fat coconut milk
13.5 oz each
2
tsp
pure vanilla
2
tsp
cinnamon
1/4 to 1/3
cup
of raw honey
choose your desired sweetness
"Ice Cream" Yield
Makes about 2 pints
Banana Bread Cakes Ingredients
2
ripe bananas
1 1/2
cups
almond flour
1
tsp
baking soda
1
tsp
baking powder
1
tsp
cinnamon
1
tsp
vanilla
pinch
of salt
2
eggs- whisked
1/4
cup
coconut oil-melted
1
or 2 tbs raw honey
depending on how ripe your bananas are and how sweet you like it
1/2
cup
Enjoy Life brand mini chocolate chips
a whoopie pie pan
Banana Bread Yield (baked in Whoopie pie pan)
Makes enough rounds for about 7 to 8 ice cream sandwiches
Instructions
"Dairy-Free Vanilla-Cinnamon "Ice Cream" Instructions
In a mixing bowl, combine all ingredients
Pour mixture into ice cream maker
Churn 20-30 minutes
Freeze until you're ready to assemble the ice cream sandwiches
Banana Bread Cakes Instructions
In a small bowl smash the bananas
Add eggs, vanilla, coconut oil and honey and blend together
In a large bowl combine dry ingredients: almond flour, baking soda, baking powder, salt and cinnamon
Pour wet ingredients into dry mixture and blend well.
Fold in chocolate chips
Pour batter into greased Whoopie pie pan - fill each cavity only 1/2 full
Bake at 350º F for about 10-12 minutes
Assembly
Once banana cakes have cooled, create sandwiches with generous scoops of the dairy-free ice cream
Wrap each sandwich in plastic wrap, place in a freezer container, and store in freezer until ready to enjoy
Keyword
ice cream, ice cream sandwich, paleo, gluten-free, non-dairy, banana bread